Chinese braised beef with ginger

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• st.k8

  2011-11-13 13:21:34.271705

  st.k8 rated and commented on this recipe

  

  Loved it will definitely be making again. Great for having when guests are round

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• chocolatequeen

  2011-11-15 12:19:23.592022

  chocolatequeen commented on this recipe

  Made this last night and it was absolutely gorgeous! I have to say I didn't bother with the additional fried ginger and substituted fish sauce as I didn't have light soy. It went down well with all my family, including my husband who wasn't keen when I showed him the recipe beforehand. I think it would be really nice with pork as well. I served it with jasmine rice and stir fried cabbage sprinkled with sesame seed oil & soy sauce. My cabbage hating son asked for seconds of that!

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• Grubs up

  2011-11-17 14:08:33.227504

  Grubs up rated and commented on this recipe

  

  A really nice dish packed with flavour, however it really didn't need the peppercorns as every now and again I got a real kick of the pepper taste and nothing else. Next time I'll use a tiny bit of ground pepper instead.

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• daviesx4

  2011-11-17 19:26:59.242559

  daviesx4 rated and commented on this recipe

  

  Fantastic flavours and aromas with this dish.

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• Vivien Baker

  2011-11-19 15:53:53.870666

  Vivien Baker rated and commented on this recipe

  

  Made it twice, it's fabulous.

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• Ruthy

  2011-11-19 16:46:14.815005

  Ruthy rated and commented on this recipe

  

  This is lush! I didn't reduce the sauce in the last step because we like a little sauce in the finished dish. Also, next time I may try putting the spices in a muslin bag as the star anise fell apart and we kept finding little bits when we were eating!

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• SarahW

  2011-11-19 17:01:34.366013

  SarahW rated and commented on this recipe

  

  I first made this for my husband who declared it to be 'lovely' - this is high praise indeed in our house! Then made it for 16 people at my Mum's birthday weekend and everyone loved it. It tastes amazing and is dead easy - what more could you want?

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• Julie's grub

  2011-11-19 20:10:17.405487

  Julie's grub rated and commented on this recipe

  

  Absolutely fantastic! I made this for friends - great make ahead dish. The crispy ginger adds some colour to quite a dark dish and tastes great so worth doing. Rave reviews, everybody loved it. I served it with jasmine rice and stir fried baby bok choi.

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• smallishtree

  2011-11-21 01:34:38.044411

  smallishtree commented on this recipe

  Very tasty, but the sauce needed reduced. Also looked kinda boring on the plate, needed something green on it! Never used shin before, defo use it again.

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• smallishtree

  2011-11-21 01:35:39.643365

  smallishtree rated this recipe

  

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• ND

  2011-11-23 09:17:04.44817

  ND rated and commented on this recipe

  

  I did this recipe in the slow cooker. The aromas were wonderful and I could barely wait to try it. Was not disappointed - what a great recipe. I don't think I've cooked with brisket before but will definitely do so again.

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• SamGKenny

  2011-11-24 14:55:27.641886

  SamGKenny rated and commented on this recipe

  

  Was delicious. Made if for a dinner party and served it with stir fired veg and noodles. Was absolutely delicious and there was not a bit of it left. Will definitely be making this one over and over again.

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• Bec

  2011-11-26 12:26:52.222816

  Bec rated and commented on this recipe

  

  This is a delicious recipe - I made it when the magazine first came out and would highly recommend it. Only thing is I can't find the orginal magazine and the recipe online doesn't tell me how much beef stock to use and i'm trying to make the dish again- can anyone help?

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• WendyT

  2011-11-29 16:20:56.387885

  WendyT commented on this recipe

  What have i done wrong. Followed the receipe exactly putting in 6 whole star anise, but it had an overwhelming aniseed taste

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• south63

  2011-12-02 10:59:50.361313

  south63 rated and commented on this recipe

  

  Loved this dish. Only thing is that the star anise is quite a prominent flavour so if anyone doesn't like aniseed then i would reduce the amount you put in or perhaps take them out after a short cooking time. I used 5 and it was still quite a strong flavour but it was delicious all the same.

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• Jan

  2011-12-09 14:06:08.176478

  Jan commented on this recipe

  I agree, lovely dish but star anise far too strong.

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• Jan

  2011-12-09 14:07:21.42946

  Jan rated and commented on this recipe

  

  Forgot the stars! One subtracted for the star anise.

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• blackbutton

  2011-12-16 18:26:26.598921

  blackbutton rated and commented on this recipe

  

  Loved it! Shared it with friends and they loved it too.

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• pshopper

  2011-12-17 18:41:25.728384

  pshopper rated and commented on this recipe

  

  A yummy dish but a little too sweet for me. I will make it again but with half the sugar.

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• Dwight

  2011-12-30 12:22:14.717736

  Dwight rated and commented on this recipe

  

  Awesome recipe, will be making this again for sure. Made it for friend and served it with noodles, and had the leftovers the next day with some basmati rice and was even better.

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Ingredients

• 2 - 3 tbsp vegetable or sunflower oil
• 1¼kg beef shin or brisket , cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorns
• 100g dark brown muscovado sugar
• 50ml dark soy sauce
• 50ml light soy sauce
• 2 tbsp tomato purée
• beef stock

TO SERVE

• thumb-sized chunk ginger , shredded into matchsticks
• 1 tbsp vegetable or sunflower oil
• cooked jasmine rice

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 3 hrs

Low-fat

Ingredients

• 2 - 3 tbsp vegetable or sunflower oil
• 1¼kg beef shin or brisket , cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorns
• 100g dark brown muscovado sugar
• 50ml dark soy sauce
• 50ml light soy sauce
• 2 tbsp tomato purée
• beef stock

TO SERVE

• thumb-sized chunk ginger , shredded into matchsticks
• 1 tbsp vegetable or sunflower oil
• cooked jasmine rice

PER SERVING

405 kcalories, protein 51g, carbohydrate 26g, fat 11 g, saturated fat 4g, fibre 1g, sugar 23g, salt 3.96 g

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